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Wednesday, October 21, 2009

Nearly whole wheat pancake mix

Did you know Bisquick is basically poison? I grew up on Bisquick, and now I am learning its poison. It has trans fat in it. Come on Bisquick get in the 21 century. It doesn't matter because its over between us, hopefully the damage you have done to me is reversible.

Secondly, have noticed how expensive "healthy" pancake mixes are in the stores? Listen, I am no bargain grocery shopper and even I noticed that buying a tiny box of pancake mix for like 6 bucks is expensive. So I had to come up with a great tasting pancake mix on my own. Now this is nearly whole grain because we've got to keep everyone in the family happy. Here is the mix:

2 c whole wheat flour (preferably fresh ground)

1 c oat flour (I just put old fashion oats in the blender)

2 c all purpose white flour

1/2 c sugar (I use evaporated cane juice, you know the brownish organic sugar, sugar is optional in this recipe)

8 t baking powder

1 T salt

one stick butter, cold (1/2 c)

In your food processor, combine all the dry ingredients. Cut butter into cubes and add to mixture, pulse to cut the butter into the mixture. Store in an airtight container. (if you are butter in the fridge girl I guess you could store it in the fridge, but I keep my butter on the shelf).

To make pancakes and waffles mix with eggs and milk. Use 1 egg for roughly 1 cup of mix. How much milk you use depends on how thick you like your pancakes. I am a make them thin and stack them high pancake girl, so I make my batter thin. If you are a muffin girl (if they are thick, its a muffin not a pancake) then go easy on the milk. I have never in my life measured milk for pancakes. If you are reading this and say to yourself, "I always measure the milk!" Then NOT measuring while making pancakes from a mix is the first step on learning to eye ball stuff when cooking. You can't be a good cook if you can't eye ball. So go practice on some pancakes.